How’s the weather? Here in the valley, it’s still soup weather. And that’s okay by me because I have some new recipes to take for a spin. My guys don’t mind soup for dinner, so long as that bowl is packed with flavor. This yummy Tortilla Soup with onions and jalapeno peppers for that extra kick should really keep ’em happy.
Happy Taco Tuesday everyone!
Ground Chuck Tortilla Soup
1/2 White Onion, finely diced
1 Jalapeno Pepper, stemmed and diced finely
2 lbs Ground Chuck
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon Mexican Chili Powder
12 oz Rotel Tomatoes with Green Chiles
10 oz Tomato Sauce
1/2 cup Cheddar Cheese, grated
Tortilla Chps, for garnish
Peel and finely dice half of a white onion. Set aside until ready to use.
Stem and dice 1 large Jalapeno Pepper. Retain seeds for additional heat or discard seeds for milder Jalapeno flavor.
In a frying pan or skillet add ground beef, onion, all spices and saute and brown meat. Crumble beef as it cooks. Drain, add Rotel Tomatoes, Jalapeno peppers, and tomato sauce. Bring to a boil, and cover the skillet and cook on medium heat 20 minutes, stir several times as needed.
Ladle soup into bowls. Garnish with cheese and tortilla chips.
Original Recipe: Cheffie Cooks